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Apple-Rhubarb-Ginger Galette
A galette is my cheater version of pie. Just one crust to roll and no pie pan fussing! Perfect for stone fruits, apples, berries, rhubarb, and oven ready in about 30 minutes. Or maybe a few minutes more if it’s your first time. This is a good starter recipe if you’ve never made pastry. See my step-by-step stir-n-roll pie crust pastry from the classic red 1950 Betty Crocker’s Picture Cookbook — page 433 in my mom’s book 🙂
Send me a picture of your galette and I’ll add it to this post!
Apple-Rhubarb-Ginger Galette
Use your judgement for more or less sugar and cornstarch depending on the sweetness and juicyness of your fruit.
Servings: 8
Ingredients
- 4 cups sliced fresh fruit, choice of apples, rhubarb, etc
- 1/2-3/4 cups granulated sugar depending on preference for sweetness
- 2-4 tbsp chopped crystallized ginger (optional)
- one 9-inch single crust Stir'n Roll Pie Crust (half recipe), or your favorite recipe or purchased dough https://www.rosemarymark.com/stir-n-roll-pie-crust/
- 2-3 tsp cornstarch or instant tapioca depending on fruit juiciness, optional
- 2 tsp milk
- 2-3 tsp granulated or demerara sugar
Instructions
- Roll dough to about 11-inch circle. If using my Stir-and-Roll pie dough recipe it's important to roll the dough between wax paper as my step-by-step photos show in the directions. (https://www.rosemarymark.com/wp-content/uploads/2016/01/f-ShortCutPieCrust-012016-4-pgs.pdf) You can try a well-floured surface if you don't have wax paper. Plastic wrap and parchment are difficult to work with for this dough.
- Transfer rolled dough to a parchment lined baking sheet.
- Dust center of rolled dough with cornstarch or instant tapioca if fruit is very juicy.
- Add fruit, leaving 2-inches of dough free. Fold edges of dough up around fruit, leaving center open. Do not worry about dough breaking; patch edges by moistening dough with water using fingertips.Brush edge of dough with milk and sprinkle with demerara sugar.
- Bake on parchment lined baking sheet. 375F (convection) or 400F (conventional) 30 min or until bubbly and crust is golden. Ovens vary, time and temp may need adjustment. Slide spatula under edge of tart while still warm, to loosen from parchment. Transfer on parchment to a cooling rack. Serve warm or cool with whipped cream or ice cream.
I love galettes. I sprinkle rolled oats over the crust to help absorb some of the juice from peaches, nectarines etc.
Great idea Rita, I’ve not done that but will try it!
Looks delicious! Maybe I’ll try it with peaches after we pick them next week!
It will be so good with your Arizona peaches! I’d like to pick peaches before the season is over.
Galettes are the BEST! I need to go over to Reno to see what fresh summer fruit I can find!
I’m curious what fruits Reno is getting this time of year. Let us know!
Yay for galettes! They’re such a simple, unfussy way to enjoy fruit and pastry, and if they turn out funny-looking it’s okay–rustic is how it’s supposed to be. I love Rita’s idea about oats. One of my favorite things to do is brush the rim of the crust with egg white and then sprinkle it with coarse or decorator’s sugar-it looks pretty, and adds a nice crunch to the pastry.
Not sure if you were asking for a picture of my version of your galette, or just a photo of any galette I made, but here’s my photo and recipe for individual Peach Galettes: https://jillhough.com/recipes/peach-galettes/.
I love your peach Galette, Jill! I have peaches waiting to bake into something now and was thinking a butter crust galette, so I’ll try yours. I often brush pie crusts with milk then sugar, it’s in my pie crust recipe but I didn’t mention for the galette. I’ll let you know how my peach galette turns out. 🙂